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The fruits of one’s labors…

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caliking
caliking Posts: 18,731
edited December 2022 in EggHead Forum
Started with a 2lb Duroc belly I found at Kroger. Cured, smoked on the BGE for a couple of hours, with a mix of cherry, hickory, and maple pellets. 




Pulled out the ginormous slicer this morning, and sliced it up. 


Read somewhere about dredging bacon in flour, then giving it a go in the oven. 


And then… a most glorious breakfast sammie. Homemade toasted honey wheat sammich bread, cheesy omelet, bacon bits, and a drizzle of the mango habanero jelly I made recently. 


It was well worth the effort :)

#1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
A happy BGE family in Houston, TX.
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  • Hook_emHornsfan_74
    Hook_emHornsfan_74 Posts: 1,347
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    Wow
    Midland, TX XLBGE
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  • JohnInCarolina
    JohnInCarolina Posts: 30,950
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    Very cool!  Do you think the flour trick worked?  I haven’t seen that before.
    "I've made a note never to piss you two off." - Stike
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  • Canugghead
    Canugghead Posts: 11,518
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    damn!
    canuckland
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  • lousubcap
    lousubcap Posts: 32,347
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    Pork belly has so many cooking options-you nailed that one!
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Florida Grillin Girl
    Florida Grillin Girl Posts: 4,972
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    WOW, that is one fine breakfast!
    Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
     
    3 Large, 1 Small, 1 well-used Mini
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  • ColbyLang
    ColbyLang Posts: 3,423
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    Wow!
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  • HeavyG
    HeavyG Posts: 10,348
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    I frequently cook bacon in the oven. Never heard of the flour dredge. What is it supposed to achieve?
    I usually set my oven at 275-ish and let the bacon ride for a few hours and the fat/drippings I get/save are clear/clean. How does the flour effect the rendered fat?

    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
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    “The 7-day omelette”. That takes patience. 
    Keepin' It Weird in The ATX FBTX
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  • Legume
    Legume Posts: 14,618
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    Is your bacon ratio off?
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  • caliking
    caliking Posts: 18,731
    edited December 2022
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    JohnInCarolina said:
    Very cool!  Do you think the flour trick worked?  I haven’t seen that before.
    It hit. Better than the chicken fried bacon I've had before. You may have noted that there were 4 strips dredged, but just a few crumbles on the sammich =)


    Read about a mom 'n' pop diner type of place that dredges the bacon in flour, rests it overnight, then bakes it in the morning for breakfast service. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • caliking
    caliking Posts: 18,731
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    HeavyG said:
    I frequently cook bacon in the oven. Never heard of the flour dredge. What is it supposed to achieve?
    I usually set my oven at 275-ish and let the bacon ride for a few hours and the fat/drippings I get/save are clear/clean. How does the flour effect the rendered fat?

    It adds another layer of crispy goodness. My usual MO for bacon in the oven is 375F, on a rack + rimmed baking sheet, for about 15 minutes. 

    The rendered bacon grease was mostly clear, with a few blobs. Easy to pour off just the grease. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • caliking
    caliking Posts: 18,731
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    Legume said:
    Is your bacon ratio off?
    There was some kind of gap between the bacon coming out of the oven, and ending up on the sammie. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • 6baluts
    6baluts Posts: 272
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    That is something to behold right there. Very nice!
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  • Photo Egg
    Photo Egg Posts: 12,110
    edited December 2022
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    Looks awesome!
    Nice Slicer.lol
    I hope it hasn’t disappointed .
    1 hour 15 minutes til tap time!
    Thank you,
    Darian

    Galveston Texas
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  • caliking
    caliking Posts: 18,731
    edited December 2022
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    Photo Egg said:
    Looks awesome!
    Nice Slicer.lol
    I hope it hasn’t disappeared.
    1 hour 15 minutes til tap time!
    Yessir!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Hotch
    Hotch Posts: 3,564
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    Nicely done sir!!  B)
    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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  • bluebird66
    bluebird66 Posts: 2,727
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    That looks great!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • loco_engr
    loco_engr Posts: 5,765
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    Great cook!
    But to me that big chunk of belly looks more and 2# . . .
    aka marysvilleksegghead
    Lrg 2008
    mini 2009
    XL 2021 (sold 8/24/23)
    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • TechsasJim
    TechsasJim Posts: 1,909
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    Ok what in holy hell is happening?    That has “winning” written over the “be someone” sign.    @caliking  will get the reference.   

    Great looking feast right there.   
    LBGE, 28” BS, Weber Kettle, HCI 7.8 SE Texas
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  • caliking
    caliking Posts: 18,731
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    Hotch said:
    Nicely done sir!!  B)
    Hotch!! So good to see you pop in :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • dmchicago
    dmchicago Posts: 4,516
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    caliking said:
    Started with a 2lb Duroc belly I found at Kroger. Cured, smoked on the BGE for a couple of hours, with a mix of cherry, hickory, and maple pellets. 




    Pulled out the ginormous slicer this morning, and sliced it up. 


    Read somewhere about dredging bacon in flour, then giving it a go in the oven. 


    And then… a most glorious breakfast sammie. Homemade toasted honey wheat sammich bread, cheesy omelet, bacon bits, and a drizzle of the mango habanero jelly I made recently. 


    It was well worth the effort :)
    Dude. 
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 19,045
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    Thought is was going to be post about your kids.  That bacon looks amazing.
    A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS
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  • johnmitchell
    johnmitchell Posts: 6,571
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    Absolutely Fantastic 👏👏
    Greensboro North Carolina
    When in doubt Accelerate....
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  • paqman
    paqman Posts: 4,670
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    🤤

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • caliking
    caliking Posts: 18,731
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    Tried some bacon without dredging this morning. Still good, but the dredged bacon may be winning. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Photo Egg
    Photo Egg Posts: 12,110
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    caliking said:
    Tried some bacon without dredging this morning. Still good, but the dredged bacon may be winning. 
    What oven temp do you run?
    Thank you,
    Darian

    Galveston Texas
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  • caliking
    caliking Posts: 18,731
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    Photo Egg said:
    caliking said:
    Tried some bacon without dredging this morning. Still good, but the dredged bacon may be winning. 
    What oven temp do you run?
    375F (350F convection) x 15-20 mins

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • MaskedMarvel
    MaskedMarvel Posts: 3,142
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    It’s posts like these that make me go buy ding Dong damn pork belly and cure it and smoke it and slice it and fry it. And then be disappointed with my bacon. 

    Looks like I’m up for more disappointment!

    that sandwich looks FANTASTIC BROTHER
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


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